The Irish standard., 1887-04-09
COOK ROOM COLLECTION.

The slower chicken boils the more ten
der it will be rendered.
A COMMON wine glass holds one-haf gill
Or four tablespoonful.
SILVER should be cleaned with chamois
skin saturated with soap adapted to the
purpose.
To PREVENT the vinegar in the pickle jar
holding place small bag of mustard over
the top of the jar.
PRESERVING jars should be stood upon
their heads an hour after sealing when the
liquor will escape if the jar contains air.
FRENCH CANDY.-Place the whites of two
eggs in glass or dish with an equal
amount Of cold water and small spoonful
of vanilla. Mix this thoroughly and stir
in slowly about two pounds of fine confec-
toner's sugar.
PLAIN ScRAsBLE.-Meltin an earthen pan
large spoonful OF butter, half spoonful
of salt and pepper; beat up five or six eggs,
add teacup of milk and stir until thick
ened; serve on toast; little minced ham
may be added.
PUFF PAsTE.-Sixteen ounces of -four,
twelve ounces of butter, the yelk of one
egg and teaspoon of lemon juice. Mix
butter and -four, add little salt, put in the
egg and lemon juice and mix with ice water
into firm paste. Do not knead; drench
with -four as it is rolled
PorATo YEAsr.-Mash smoothly dozen
large mealy potatoes, mix with them pint
of flour, half cup of sugar and table
spoon of salt; pour on the whole quart of
boiling water. When lukewarm stir in a
cupful of yeast, and when light, bottle
tightly and set in cool place.
EGG PArrIEs.-Arrange five rounds of
soft, buttered toast in deep dish or plat
ter, upon this slip five eggs without break
ing the yelk; sprinkle with pepper and
salt, and pour over cupful of chicken or
other gravy, cream or simple white sauce
and bake in a hot oven till the eggs set.
A DELICIOUS substitute for omelet is
made thus: Five eggs beaten well, one
cup grated cheese, butter the size of an
egg, salt and pinch of cayenne; add to
the eggs the cheese and seasoning; melt
the butter and add the mixture, stirring to
cream. Serve on hot dish and fold if de-
sired.
Potato RoYAl-One pint boiled potato,
half cup cream, two tablespoons butter,
whites of four eggs and yelk of one; beat
the potato fine, salt and pepper to taste,
and add the milk, butter and whites of
eggs beaten to froth. Place in buttered
scallop dish, brush over with the yelk OF
egg well beaten, brown quickly and serve.
BEEF PUDD1NG.-Line creased bowl
with paste made of half a pound of flour,
half pound Of suet, and mixed with water;
fill the bowl with one and half pounds OF
steak and four mutton kidneys cut small
Salt and pepper the meat, cover with the
paste and boil fast two hours and half.
When done pour through hole in the
crust a cup of boiling water and serve hot.
CELERY Sour. until soft in a pint of
water one head of celery. When done
mash the celery in it's liquor. Boil half a
small onion in pint of milk, with small
quantity of mace, add a spoonful of flour,
mixed with two tablespoontuls of cold milk
to the boiling milk, and boil for ten min
utes. Stir in the mashed celery, add a
tablespoonful Of butter and season. Strain
and serve.
CAND1ED PEEL.-Boil the skin of lemon
or orange until tender, but not sufficiently
to break. This requires from three 10 four
hours. When they can be pierced vita a
straw, take them up and drain. Place them
in strip made of pound Of granulaGea
sugar and a pint of water, boil in this until
the strip thickens, then remove; dip into
another sirup Of sugar and water, sprinkle
with sugar and dry in warm place.